Light and Crispy Waffles

Get Ready

This batter is leavened with yeast, which results in a light, fluffy, and crisp waffle. When making the batter in Step 1, be sure the water is just warm to the touch: If it is too hot, it will deactivate the yeast. The number of waffles may vary based on your waffle maker.

1/2 cup warm water

1 (.25-oz.) packet active dry yeast

2 tsp. sugar

2 1/4 cups all-purpose flour

3 Tbsp. cornmeal

3/4 tsp. salt

2 cups milk

6 Tbsp. unsalted butter, melted

2 large eggs

1/4 tsp. baking soda

directions:

1. Stir together water, yeast, and sugar in a small bowl; let stand until frothy, about 5 minutes.

2. Meanwhile, whisk flour, cornmeal, and salt in a large bowl. In a separate bowl, whisk milk, butter, and eggs until combined, then whisk in yeast mixture. Add wet ingredients to bowl with flour mixture and whisk until well combined.

3. Cover with plastic wrap and let sit at room temperature until batter is doubled in size, about 2 hours. Alternatively, refrigerate overnight.

4. Heat oven to 200 degrees and place a baking sheet inside. Preheat waffle iron according to manufacturer's instructions. Whisk baking soda into batter. Pour batter onto center of each waffle grid (amount varies based on manufacturer) and let stand 20 seconds. Close lid and cook waffles according to manufacturer's instructions, then transfer to oven to keep warm; repeat with remaining batter and serve.